LAVENDER APPLE TART

I read in a recent post that blogging is a "Winter Sport",  how I agree.  Now that the farmers Mkt. is finished for this year, I feel I can breath a little easier.  But wait a minute,  don't I have 50 plus bushels of apples waiting to be juiced, apple sauce and apple pie filling to be made.  Guess I can't relax just yet.  But I had to share this fabulous tart recipe made with apples, and of course lavender. The carmel sauce is too DIE for.  So be watching for more post as the weather gets colder.  Can't wait for the snow to fly.  Just bought our 5th pair of snowshoes....anyone want to go snowshoeing?

LAVENDER APPLE TART

2 Tbs. butter

3 cups peeled and sliced apples

Melt 2 Tbs. butter in a large skillet.  Saute apples until soft, about 5 minutes.  Cool

Streusel topping:

11/2 cups flour

1 cup pecans

1/2 cup melted butter

1.2 cup packed brown sugar

1/4 cup sugar

11/2 tsp. cinnamon

1 tsp. lavender

1/4 tsp. salt

Stir together

Carmel Sauce:

1 cup light brown sugar

1/2 cup butter

1/4 cup whipping cream

1/4 cup honey

Combine all ingredients into a sauce pan.  Stirring constantly bring to a boil, and boil for 2 minutes.  Cool before serving. Store in an airtight container.  To re-heat microwave for 10 seconds.  

Lavender Apple Tart:

1/2 cup butter

1 cup sugar

2 large eggs

2 cups flour

2 tsp. baking powder

1 tsp. ground lavender

1/2 tsp. salt

2/3 cup milk

2 tsp. vanilla extract

Beat butter at medium speed until creamy, gradually  add sugar, beating well.  Add eggs 1 at a time until well blended.  Combine flour, baking powder, lavender and salt.  Add to butter mixture beginning and ending with flour .  Beat on low speed until blended.  Stir in vanilla.  Pour batter into a greased 9-inch spring form pan.  Top with apples, drizzle with 1/2 cup carmel sauce, and sprinkle with streusel topping.  Bake @ 350 for 45 minutes.  To prevent  excessive browning cover top loosely with foil.  Cook until center is set.  Drizzle with more carmel sauce before serving.  Serves 8-10

FRESH PEACH PIE
WITH A HINT OF LAVENDER

There is just one time of the year when peaches are at their best, and it's now!  I have a couple of recipes that are a must when peaches are so perfect and in season.  Fresh Peach Pie is one of them.  Of course, a hint of Lavender makes it even better.   In my humble opinion, when you have a perfect peach - it's a crime to cook it.  Ok , not a crime but maybe a sin!  I've been frequenting my favorite fruit stand in Perry Utah called "Pettingills".  Their peaches were so giant and delicious I immediately thought of the book "James and the Giant Peach".  So get some of your local peaches and try this recipe.  You'll be glad you did.  Next week I'm going to give you my recipe for "Peach Bavarian" with macaroons cookies.   Bon Appetite,  Peggy

Fresh Peach Pie

4 cups sliced FRESH peaches

1 Tbs. lemon juice

1/4 cup  Lavender sugar or regular sugar

3 Tbs. cornstarch

1 Tbs. butter 

pinch of salt

1/2 tsp. almond extract

whipped cream

1 9-inch baked pie crust

( see older post for Peggy's pie crust)

* note:  the secret to a nice crispy crust is to sprinkle sugar on the bottom before cooking.  Lavender sugar is even better. 

Peel and slice peaches.  In a medium bowl sprinkle on sugar and lemon juice;  allow to stand for 1 hour.  Drain off juice.  You should have 1 cup.  If not you can add water, orange or pineapple juice.  Combine peach juice and cornstarch in a small pan over med. heat.  Stir and cook until thick.  Add in butter, almond extract and salt.  Cool.  Pour into bowl with peaches and gently mix.  Fill your pie crust with the peaches and chill.   top with whipping cream.  

YUM!

      

STRAWBERRIES  WITH LEMON SUGAR

AND 

LAVENDER WHIPPING CREAM

 My strawberry patch is almost ready to harvest.  I have a very simple but elegant dish that is easy to prepare.  With a little advance planning you'll have a dessert to impress even the "foodie" in the group. 

In a small pan add 2 cups of cream along with 1 tsp. dried lavender buds.  Heat the cream to  just before boiling (don't boil).  Turn off heat and let lavender seep until cream is room temperature.  Strain out lavender buds, and chill.  This can be make 2 or 3 days  in advance.    When time to serve whip with power sugar to taste and a bit of vanilla.

1/3 cup + 1/2 cup sugar
1 tsp. finely grated lemon peel

1/2 cup water

2 TBS. lavender honey

2 tsp. dried lavender buds

3 1lb containers strawberries.

In a small bowl mix lemon peel and sugar (can be made ahead).  Bring 1/2 cup water,1/2 cup sugar , honey and lavender buds to a boil.  Making sure sugar is dissolved.  Turn off heat and let cool to room temp.  Strain out lavender buds.  This also can be made in advance.  

When time to serve;  wash and hull strawberries, place in a large bowl.  Whip cream, and re-heat syrup.  Pour warmed syrup over berries.  toss to coat.  Divide berries among 8 pretty dishes.  Top with cream and a sprinkle of lemon sugar

I wonder  if child labor laws are still in effect?  This is how Henry looked after working in the Lavender fields all day.  He loved every minute of it.